§ Recipes Cheat Sheet

§ A Simple Stew

• chop onions
• fry Ground nut oil with chopped onions
• add the tomato to the mixture
• allow that to fry for about 5 minutes
• add the meat water to the mixture
• curry, thyme, maggi (bouillon cubes), salt, peppers
• boil for like 5 minutes
• boil white rice and then serve with stew
• Thanks to Danda for the recipe!

§ Babish recipes

• Binging with babish: Shwarma makes pita
• Chicken breast: https://www.youtube.com/watch?v=hR6agVkRRUo&list=PLopY4n17t8RBuyIohlCY9G8sbyXrdEJls&index=106

§ Upma

• start with ghee, sesame seeds, curry leaves, red + green chili, ginger garlic paste, hing (asaefodita).
• finely chopped onion, allow this to caramelize.
• A dash of turmeric for depth.
• Add in the rava, allow it to cook/heat.
• Add in tomato and a little water when it's done heating. Allow tomato to cook.
• Add in more water, cover with a lid, and let it come to a boil. Keep stirring to prevent clumps.
• Garnish with coriander.

§ General Coconut based thickening agent

• A few methi seeds (pungent, deep scent)
• some coriander seeds (mild herbal scent)
• Chopped up red chilis (heat, spice, color)
• Chopped up green chilis (spice)
• Chopped up green chilis (spice)
• Chopped up garlic (some; strong, garlicky flavour and scent)

Heat the spices with oil to create a fragrant mix (Tadka [Hindi ] / Oggarane [Kannada ]).

• Grated coconut
• Salt (to taste)

Finally, throw in the above heated spices into the blender along with the grated coconut and blend all of it. It turns into a thick red paste.

§ Breadfruit Sambhar

• Heat up oil.
• Fry sesame seeds, cumin seeds, curry leaves, a tiny cinnamon stick first.
• Once fried, add in garlic to taste.
• After garlic has fried as well, saute onions till golden.
• Finely chop tomatoes and add it to the sauteed onions. Cover with a lid
• till the tomatoes release all their water.
• Now that we have a solid flavour base, pour in water to cook the breadfruit.
• Add in the chopped breadfruit --- chop the breadfruit in thin slices
• along the center; the center has interesting texture we wish to maximize.
• Add in the General coconut based thickening agent .
• Also add salt to taste.
• Cover with a lid. Allow breadfruit, water, and thickening agent to come to a boil.
• Lower flame to low. Allow breadfruit to soften and cook.
• Once breadfruit is cooked, pour in coconut milk . Continue cooking for ten minutes.

§ Rava Dosa

• Mix bombay rava, maida/refined flour(2 tablespoons), rice flour (2 tablespoons), curd/buttermilk(100ml), salt (2 tablespoon), water (2 cups). Mix to form wet batter.
• We add the bombay rava for softness, refined flour as glue, and rice flour for crispiness. Curd for sourness and thickening.
• Next, heat up some oil, fry sesame seeds, finely chopped onions, curry leaves, asaefoedita, garlic. Add all of this into the batter mix.
• Allow batter to ferment overnight in the fridge.
• Make pancakes the next day.

§ Kerela style chicken curry

• Chop ginger and garlic roughly, boil chicken, salt, pepper-ginger-garlic-turmeric.
• Grate coconut finely, Roast grated coconut in a heated iron pan. Once well roasted, kill heat, add chili and coriander powder and salt, and mix.
• Next, fry thinly sliced onions in coconut oil.
• Add the onions in as a garnish at the last step.

§ Chutney

• Green chili
• Dried Coconut pieces
• Salt
• Blend
• Add tamarind and water
• Blend

§ Regular dosa batter:

• Grind coconut pieces
• Add dosa rice (2 cups)
• Add some water (100ml)
• Blend
• Salt
• Add more water (300ml).